Ingredients

• 1 cup quick-cooking rolled oats
• 1 cup sugar
• 1/2 cup salted butter, melted
• 1 large egg, beaten
• 1 1/2 teaspoons vanilla
• 2 teaspoons orange juice
• 3 tablespoons flour
• 1/2 teaspoon salt
• 6 ounces semisweet chocolate

Instructions

1. Preheat oven to 325 degrees with rack in middle of the oven.

2. In a medium bowl, mix oats, sugar and melted butter together with a wooden spoon. Stir in egg until well blended, then add vanilla and orange juice. Add flour and salt and stir to mix. Batter will be somewhat thick.

3. On a lined baking sheet, drop batter by half-teaspoonfuls at least 2 inches apart and up to 12 cookies per sheet pan. Bake until golden brown, 8-10 minutes. Keep an eye on these, they will go from golden brown to burnt very quickly.

4. Cool cookies on baking sheet just until they hold their shape, about 2 minutes. Dont let completely cool or they will be difficult to remove. With a thin spatula, transfer them to a cool rack and let cool completely.

5. Melt chocolate in a microwave safe bowl for 30 seconds at a time stirring until melted. Spread a thin layer of chocolate on a cookie and top with another cookie. Let chocolate harden about 2 hours before storing.